Roast beef salad croissant
Cuisine: European
Author: Maria Kalenska
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins


Ingredients
  • 1 croissant
  • 30 g roast beef tenderloin
  • 2 frisée lettuce leaves
  • 1 lollo rosso lettuce leaf
  • 1 lettuce leaf
  • 2 quail eggs
  • ⅛ sweet red onion
  • 1 medium cup mushroom
  • 3 olives
  • 5 capers
  • 1 tsp lemon juice
  • freshly ground black pepper
  • salt
  • For decoration:
  • olive oil
  • balsamic cream
Cooking method
  1. Boil the eggs, peel and cut in half. Wash the mushroom, put in a small container, pour boiling water over it and leave for 2-3 minutes. Slice onion, mushroom, olives, capers, roast beef. Tear the lettuces’ leaves into large pieces with your hands, transfer to a bowl and mix. Add lemon juice, salt, and pepper.
  2. Cut the croissant. Place all the salad ingredients inside. Sprinkle with olive oil and balsamic cream, and serve immediately.
My tips and tricks
Of course, you know that a genuine croissant should be puffy, buttery, and crunchy. It stays that way for the whole day after baking, if you don't have time to eat it. But if you plan on using it the next day, here's my advice on how to make it crispy again. Wrap a fresh croissant neatly in foil, place it in a plastic bag, and leave it in the refrigerator until you need it. Before serving, put it in preheated to 180˚C oven, of course, without foil and a plastic bag, for 3 minutes. When stored this way, the croissant retains its moisture, so it will become crispy again in the oven, but not dry.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/roast-beef-salad-croissant/